To begin, in a large bowl, mix the masa harina with salt. Slowly add the warm water, stirring continuously until the mixture forms a soft dough. Knead for 2-3 minutes until smooth and pliable. The dough should feel like soft playdough and not be too dry or too sticky. If needed, adjust with a bit more water or masa harina.

Divide the dough into 8 equal portions and roll each portion into a ball. Place the dough balls between two sheets of plastic wrap or wax paper, then gently press them with your hands or a tortilla press to form small, thick disks about 4 inches in diameter.

Preheat a large skillet or griddle over medium heat. Cook the dough disks for 2-3 minutes on each side until they are lightly browned but still soft. Remove from heat and let them cool slightly.

Once the sopes are cool enough to handle, use your fingers to pinch up the edges of each disk to create a shallow rim, which will hold the toppings. Be careful not to tear the dough.

Heat vegetable oil in a skillet over medium-high heat. Fry the sopes, a few at a time, for about 1-2 minutes on each side until golden and crispy. Drain on paper towels to remove excess oil.

While the sopes are frying, warm the refried beans in a small saucepan over low heat. Stir occasionally until heated through. This will make it easier to spread them over the sopes.

To assemble, spread a layer of warm refried beans over each sope. Add a generous portion of shredded lettuce on top, followed by crumbled queso fresco, avocado slices, and a drizzle of Mexican crema.

Serve the sopes warm, accompanied by salsa for an extra kick of flavour. You can also add a side of pickled jalapeños for a tangy contrast. Sopes are best enjoyed immediately, allowing everyone to savour the crispy base with the fresh, flavourful toppings.